Fettuccine Margherita Recipes

AUTHENTIC PIZZA MARGHERITA

Steps:

• Stir flour and 1 teaspoon salt in a bowl. Set aside.
• Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
• Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
• Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
• Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
• Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.

FETTUCCINE MARGHERITA

Steps:

• Cook the fettucine according to package directions.
• Drain thoroughly.
• In a large skillet, heat the olive oil and butter over medium-high heat.
• Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
• Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
• Add tomatoes and wine and boil 2 minutes, stirring often.
• Add the cream and salt and boil 1 minute.
• Toss with fettucine and Parmesan and serve immediately.

PASTA - FETTUCCINE MARGHERITA RECIPE - (5/5)

Steps:

• 1. Cook the fettucine according to package directions, Drain thoroughly. 2. In a large skillet, heat the olive oil and butter over medium-high heat. 3. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes, Add the garlic and red pepper and cook for 2 minutes, stirring frequently. 4. Add tomatoes and wine and boil 2 minutes, stirring often, Add the cream and salt and boil 1 minute. 5. Toss with fettucine and Parmesan and serve immediately.

PASTA MARGHERITA

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
• While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
• Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.

PIZZA MARGHERITA RECIPE BY TASTY

Steps:

• In a large bowl combine flour, 1½ tablespoons salt, and sugar.
• In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes.
• Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature.
• On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours.
• In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth.
• Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes.
• On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers, gently flatten out the dough inside the ring.
• Gently lift up the dough and let it hang off your knuckles, stretching itself out with its own weight. Slowly rotate the circle of dough, continuing to let it stretch off your knuckles. Go all the way around the circle once, taking care not to let it hang too long in one place and stretch too thin.
• Using a large spoon, spread a thin layer of sauce across the dough, leaving room for the crust.
• Evenly place three slices of mozzarella on top of the sauce, then sprinkle a handful of torn basil leaves evenly over your pizza. Or top with whatever you desire: sausage, peppers, onions... just about anything can be a pizza topping!
• Carefully slide the pizza onto a floured sheet or pizza peel and place on top of your stone or griddle in the oven. Cook for 7 to 10 minutes, until the cheese is bubbly and the top of the crust is just beginning to blacken.
• Remove from oven and let cool for 3-4 minutes before slicing.
• Enjoy!